Description
This creamy and comforting Southern Maple Sweet Potato Casserole is a Thanksgiving favorite that always impresses.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 2–3 Tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup almond milk (or whole/plant-based milk)
- 2 tsp vanilla extract
- 4 Tbsp unsalted butter, cubed
- ⅓ cup brown sugar
- ¼ cup pure maple syrup
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- Pinch of allspice
- 1 cup raisins, soaked and drained
- 2 cups marshmallows
- 1 ½ cups pecans
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg. Roast on a lined sheet pan for 50–60 minutes until tender and caramelized.
- Reduce oven to 375°F (190°C). In a bowl, combine roasted sweet potatoes, almond milk, vanilla, brown sugar, maple syrup, spices, raisins, and marshmallows. Mix gently, leaving some chunks for texture.
- Transfer mixture into a greased 9×13 baking dish. Tuck butter cubes and extra marshmallows into the mix.
- Stir pecans and maple syrup together. Spread evenly over the casserole. Cover with foil.
- Bake covered for 15 minutes, then uncover and bake another 15 minutes until golden and gooey.
- Remove from oven, let rest slightly, then serve warm.
Notes
Make Ahead: Roast sweet potatoes a day in advance and refrigerate until ready to assemble. Vegan Option: Use vegan butter and dairy-free marshmallows. Extra Flavor: Soak raisins in rum or bourbon for a festive twist.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern